Moroccan lamb with orange-walnut couscous

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

First published: Feb 2010

Serves: 4

Time to make: 25 mins

Total cost: $34.60 / $8.65 per serve

(at time of publication)

Ingredients

More weights & measures

olive spray oil

8 lamb cutlets

1 tablespoon Moroccan seasoning

¾ cup couscous

¾ cup boiling water

½ cup finely chopped fresh flat-leaf parsley

2 tablespoons chopped walnuts

1 orange, segmented, plus 2 teaspoons finely grated zest

4 cups chopped broccoli florets, steamed

4 cups chopped green beans, steamed

Instructions

1 Spray a grill pan with oil. Heat over a medium-high heat. Sprinkle both sides of lamb cutlets with seasoning. Cook lamb, turning, for 6-8 minutes or until cooked as desired.

2 Meanwhile, place couscous in a heatproof bowl. Add boiling water. Cover and stand for 5 minutes. Stir with a fork to separate grains.

3 Add parsley, walnuts, orange segments and rind. Stir to combine. Stand for 1 minute. Serve with cutlets and steamed green vegetables.

Nutrition Info (per serve)

Calories 450cal

Kilojoules 1880kJ

Protein 41g

Total fat 16g

–Saturated fat 5g

Carbohydrates 30g

–Sugars 9g

Dietary fibre 10g

Sodium 730mg

Calcium 180mg

Iron 5.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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